Slow Cooker Ratatouille

Guys! I made my own recipe today! It wasn't as beautiful as my fancy ratatouille, but the flavor was very nearly the exact same. And you know what? I have decided I am not in a 'fancy ratatouille' phase of life. I am in a 'slow cooker ratatouille' phase of life. And I am coming to terms with that!

Ashlee's Slow Cooker Ratatouille

4 small zucchini or summer squash or both, chopped in bite size pieces (cubes not circles)
1 large eggplant, chopped a bit larger than the squash (skin on)
1-2 bell peppers (red, orange or yellow work best!), seeded and diced
6 -7 cloves garlic, smooshed and minced
1/2-1 whole onion, chopped fine
1 (28 oz) can diced tomatoes with juices
1 (6oz) can italian style tomato paste
salt, pepper, italian seasoning and red pepper flakes to taste
a squeeze of agave or a bit of sugar (2 tsp?)

Crusty bread, or cooked brown rice, or couscous to serve with or as a base to put the ratatouille atop. (We did ours over brown rice which was good, but I was thinking this would make a good sandwich with toasted garlic crostini and some mozzarella!)

Sour cream to serve with (The french would find me sacrilegious I'm sure for putting sour cream on ratatouille, but I don't care! We like it! Corey likes his without though, and the baby had his without too.)

Cook until the veggies are mushy but not disintegrated.

That's it! Pretty easy, and it made the house smell so good. I am a ratatouille addict! And I am so glad the whole family likes it too. Even the baby thought it was delish!